Foodservice Management: Pearson New International Edition - June Payne-Palacio  Ph.D.  RD, Monica Theis

Foodservice Management: Pearson New International Edition

Principles and Practices
Buch | Softcover
576 Seiten
2013 | 12th edition
Pearson Education Limited (Verlag)
978-1-292-02096-9 (ISBN)
59,95 inkl. MwSt
zur Neuauflage
  • Titel erscheint in neuer Auflage
  • Artikel merken
Zu diesem Artikel existiert eine Nachauflage
For courses in foodservice management or administration; hospitality management; quantity food production and/or purchasing; foodservice accounting/financial management; menu planning; foodservice marketing/merchandising, or related topics.



This is today's most comprehensive, current, and practical overview of foodservice operations and the business principles needed to manage them successfully. Authored by leading industry experts and experienced instructors, it covers all core topics, including food safety, organizational design, human resources, performance improvement, finance, equipment, design, layout, and marketing. This 12th Edition is retitled to better reflect its college level. The content is still concentrated on basic principles, but increasingly reflects the impact of current social, economic, technological, and political factors. For example, it now focuses on sustainability throughout, and offers greater emphasis on culinary issues. The textbook also contains a new running case study based on University of Wisconsin, Madison's University Dining Services.

PART I. THE FOUNDATIONS

1. The Foodservice Industry

2. The Systems Approach



PART II. THE FUNDAMENTALS

3. Food Safety

4. Cleaning, Sanitation, and Environmental Safety

5. The Menu



PART III. THE OPERATIONAL FUNCTIONS

6. Purchasing

7. Receiving, Storage, and Inventory

8. Production

9. Service



PART IV. THE FACILITIES

10. Facilities Planning and Design

11. Equipment and Furnishings

12. Environmental Management



PART V. THE MANAGEMENT FUNCTIONS

13. Organizational Design

14. Human Resource Management

15. Leadership

16. Performance Improvement

17. Financial Management

18. Marketing



APPENDIX A. Principles of Basic Cooking

APPENDIX B. Foodservice Equipment

INDEX

Verlagsort Harlow
Sprache englisch
Maße 217 x 277 mm
Gewicht 1384 g
Themenwelt Wirtschaft Betriebswirtschaft / Management Unternehmensführung / Management
Weitere Fachgebiete Handwerk
ISBN-10 1-292-02096-2 / 1292020962
ISBN-13 978-1-292-02096-9 / 9781292020969
Zustand Neuware
Haben Sie eine Frage zum Produkt?
Mehr entdecken
aus dem Bereich
wie man Menschen wirklich weiterbringt

von Svenja Hofert

Buch | Softcover (2024)
Vahlen (Verlag)
26,90